Watercress and Cheese Scones
225g self raising flour
2 tsp baking powder
1 tsp mustard powder (optional)
a pinch of salt
50g butter, cubed
75g mature Cheddar cheese, grated
200ml buttermilk plus a little for brushing the tops.
a pinch or two of cayenne pepper
1 Preheat the oven to 220oC/Fan 200oC/ Gas Mark 7. Reserve a few small sprigs of watercress to decorate the tops. Finely chop the remainder.
2 Sift the flour, baking powder and mustard into a large bowl. Add the salt, butter, then use your fingertips to rub it into the dry ingredients. Stir in the chopped watercress and two thirds of the cheese, mix well.
3 Make a well in the centre of the dry ingredients, add the buttermilk and mix together with a round bladed knife to form a soft dough.
4 Very lightly knead on a floured surface, then use a floured rolling pin to roll the dough to a thickness of 2.5cm. Use a 6cm plain round cutter to press out circles of the dough, re-rolling lightly, as necessary. The mixture should make 9 scones.
5 Place the scones on an oiled large baking sheet. Brush each with a little buttermilk (or milk), top with a sprig of watercress, then scatter over the remaining cheese. Dust with a little pinch of cayenne if liked, then bake in the centre of the oven for 20-25 mins or until golden on the top. Leave to cool on the baking tray for 5 mins before serving warm.